Salami. A look on the recipe shows various sugars and starter
cultures, obviously lactic acid-producing bacteria.
|
Even raw meat products like salami and ham get their typical flavour by lactic acid fermentation, and are stabilized by this process. Potassium nitrate, which is added as preservative prevents growth of unwanted bacteria and causes the red colour after reduction to nitrite. Cooling of the product below room temperature is not necessary.
|
Microbes in the Kitchen
